VEW: pad thai with avocado and spicy greens.

padthai copy

I’ve been cooking like crazy from this book, and I plan to keep going at it, So I have a new category for this blog – hence the VEW seen above. Everything has been so well worth it! Tonight’s dinner was no exception. Pad thai. One of my favorite dishes to eat. However, when I make it at home, I dont see to have much luck. The noodles are always mooshy and dry. Tonight’s dinner was delicious. There are some things I will change for next time – but overall THERE WILL BE A NEXT TIME!
I used the savory tofu from the book, which it calls for, but I think next time I will just use plain tofu and fry it up. I made this savory tofu for the bi bim bop in the book (which is awesome by the way), and it was SO perfect for that, but this dish already had alot of flavors, so it came off kind of salty.

I especially loved the addition of kale to pad thai! I was kind of scared of veering off the traditional path – you didnt really even notice it was there, so you have all that added nutrition. As for the avocado….I didn’t really feel like this was a necessity. I will be leaving it off next time.

I changed the recipe up a bit, so I’m going to write out my version here.

I used
16 oz rice noodles
1 package tofu, pressed and fried up into cubes
a few handfuls of shredded kale
4 cloves garlic, minced (i would have done more if i had more!)
4 shallots, thinly sliced
4 scallions trimmed, white and green parts seperated
Peanut or vegetable oil ( i used olive oil b/c it was all i had on hand)

Sauce:
1/3 cup brown sugar
juice from 2 limes
3 T soy sauce
2 T ketchup
1 tspn white miso
2 tpsn tamarind concentrate
1/2 tspn coriander

Toppings:
Cilantro
shredded carrots
ground peanuts
lime wedges for squeezing at the end
sprouts ( i didnt have any but they would be good)

Here is what really worked for this recipe: Fill a large pot with about 6 inches of hot/warm water and put the noodles in there for about 20 minutes (!!!!)

When you are making the pad thai plates, you will be doing one serving at a time (this recipe makes about four servings) This helps from everything getting really mooshy. Everything cooks up really fast though.

Heat a wok or large pan to medium high heat with a little oil. When the pan is nice and hot….Throw in 1/4 of the shallots, white parts of the green onions and the garlic. Let cook for about two minutes, then add 1/4 of the noodles, tofu (its already fried, remember?!), green onion and carrots and stir around for another minute or two. Top with crushed peanuts, cilantro and peanuts and serve with a lime wedge.

do this for the other three servings, each one at a time. Its good stuff I tell ya!

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206. chocolate banana ice cream.

This time I got it right. Vegan chocolate banana ice cream. Yum.

The recipe is from vegan scoop. I just combined the banana recipe and the chocolate recipe. Cant wait to eat this in a bowl with some peanut butter too! Tonight we opted for cones. Great summer treat for sure.

94. cashew and red lentil burgers


Another recipe from Color me vegan. These looked easy, and I had all the ingredients on hand. And nothing beats a homeade veggie burger!
I threw in about 1/2 a cup of quinoa with the lentils, for added nutrition.

These were delicious! The sweetness of the curry compliments everything so well. I will be making these again, for sure! Actually thinking of making a bunch and freezing them to have on hand.

2 cups water
1 cup diced carrots
1/2 cup red lentils
quiona (optional)
1/2 tspn salt
1 cup raw cashews
1 medium onion, chopped
2 cloves garlic, minced
1 T curry powder
1 cup panko bread crumbs

Combine water, carrots, lentils and salt to a saucepan. Heres where i threw in a handful or so of quinoa as well. Bring a to a boil. Redcue the heat to low and cover and simmer until lentils are tender, 12-14 minutes. Transfer to a bowl and let cool.

Toast cashews. heat 1 T oil and saute oinons until soft, about 7 minutes. Add garlic and curry powder and cook, for one minute.

I put the cashews in my vitamix and got them all ground up. Then I added the lentil and onion mixture, along with the breadcrumbs and mixed it up until smooth.

Form into patties and cook on oiled grill pan.

92. mushroom barley soup.

I checked out the book, color me vegan,  from the library. Not sure why this soup caught my eye, but it did. So I made some today. And it was a much bigger hit than I was expecting.  Dj had two bowls and he doesn’t really like mushrooms. Milo ate 4 toddler sized bowls, and then decided to eat half of my serving. Milo has been SUPER picky lately – so this made me so excited that he is eating something of substance!

Here’s how I made it:

4 cups water
3/4 cup pearled barley
2 medium onions, chopped
2 stalks celery, chopped
1 T oil for sauteing
1 1/2 pounds cremini mushrooms (or use a mixture of different kinds!)
2 cups chopped carrots
1 zuchinni (this isnt part of the recipe, but I added it to get more veggies in there)
6 cup mushroom stock
1 T tomato paste
1/2 tspn salt
1/4 tspn black pepper

In a three quart saucepan, bring the water and barley to a boil. Reduce heat; cover and simmer for 30 minutes until barley is partially cooked. Drain.
Meanwhile, in a soup pot, saute the onions and celery in oil until tender, about 7 minutes. Add mushrooms; cook, stirring for 5-10 minutes. Stir in carrots, stock, tomato paste, and barley.

Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Stir in salt and pepper.